From Our Recipe Box to Yours...

     I was digging in my freezer looking for something to cook. It seems that I'm always going to the grocery store and yet, there is never anything to eat! I ran across a bag of chicken thighs and thought, "What in the world do I do with these? " I typically buy chicken breasts and my husband got this the last time he was at the store.  Hmmmm. Well, I was reading the Iowa Girl Eats blog and low and behold, a recipe for chicken thighs! It must be kismet. Looks like something I'll make as soon as we get back from the Iowa State Fair!! Wonder what food I'll try on a stick this year? :)

Here's the recipe for you to try....www.iowagirleats.com

Grilled Honey Chili Lime Chicken Thighs 

serves 3-­4 

Description: Grilled Chili Honey Lime Chicken Thighs are quick, flavorful and so tender ­ one of my favorite grilling recipes!

 Ingredients:

 2 Tablespoons grapeseed oil (or another neutral­tasting oil) 

juice of 2 limes 

2 Tablespoons honey 

1 Tablespoon chili powder 

salt and pepper 

1 ­1/4lb boneless, skinless chicken thighs 

3/4 cup chicken broth 

Directions:

 1. Whisk together oil, lime juice, honey, chili powder, salt, and pepper in a bowl then pour into a large Ziplock bag. Add chicken thighs then squish to coat and place in the refrigerator to marinate from 1­3 hours. 2. Make sure grill grates are clean then preheat grill on high heat. Remove chicken thighs from bag, shaking off excess marinade. Turn heat down to medium ­high then spray both sides of chicken thighs very well with nonstick spray and grill for 2­3 minutes a side, or until cooked through. 3. Meanwhile, strain marinade through a sieve into to a small pot then add chicken broth. Bring mixture to a boil then turn heat down and reduce until thickened and bubbly, 5­7 minutes. Plate chicken then drizzle with sauce. 

She serves this with her coconut rice....

Crock Pot Thai Chicken  (with coconut rice)

serves 4 

Description: Crock Pot Thai Chicken is a 3 ingredient crock pot dish that's as easy as they come! Ingredients: 

1­ 1/2lbs chicken breasts 

1­-14oz can lite coconut milk, divided 

3/4 cup Trader Joe's Spicy Peanut Vinaigrette (or something similar) 

1 Tablespoon coconut oil or vegetable oil 

1 green onion, chopped 

1 garlic clove, chopped 

1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried thyme) 

1 cup water 

1/2 teaspoon salt 

1 cup long grain white rice 

chopped salted peanuts, optional 

Directions:

1. Cut chicken breasts in half then lay in the bottom of a 5.5 ­ 6 quart crock pot. Add 3/4 cup coconut milk and 3/4 cup spicy peanut vinaigrette on top then lift chicken breasts to get liquid underneath. Cover and cook on high for 3 hours or low for 6 hours, or until very tender. 2. When chicken has 20 minutes left, make Coconut Rice. Heat coconut oil in a medium­sized saucepan over medium heat. Add green onion, garlic, and thyme then saute until tender, 2 minutes. Add remaining coconut milk (1 cup,) water, and salt then bring to a boil. Add rice, place a lid on top, then turn heat down to medium­low and simmer until rice is tender, 15­20 minutes. 3. Scoop rice onto plates then top with chicken and drizzle cooking liquid on top. Sprinkle with chopped peanuts, if desired, then serve. 

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com